Spinach and Feta Mini Frittatas

Written By Brit Carter

These mini frittatas make a fantastic snack, providing a stable release of energy or a quick grab-and-go breakfast.

They are a good source of protein, containing 6.7g in each frittata, meaning that 3 of these would create an optimal breakfast.

Ingredients

350g Jar pitted olives

60g Spinach

100g Greek feta

9 Eggs

½ Cup milk of choice

Fresh herbs of choice (I used chives, parsley and oregano)

Extra Virgin olive oil

Directions

  1. Set the oven to 180℃ fan forced and grease the cupcake tin with a little bit of olive oil.

  2. Chop the spinach and herbs and add to cupcake tin along with 3 olives in each mould and a crumble of feta.

  3. Whisk the eggs together along with the milk and evenly distribute into the cupcake tin.

  4. Place in the oven and bake for 35 minutes.

  5. Remove from the oven and let cool for 10 minutes. Then transfer to a cooling rack for a further 10 minutes.

  6. Keep in the fridge for snacks or as a great breakfast option.

Brit Carter